This recipe was requested by a subscriber. She had tried it in a cafe and wondered whether we could create a version for the Thermomix. As Barack Obama said: “Yes we can!” This bread is moist and so moreish, an excellent winter warmer and partner for a cup of tea. The subtle addition of the pear blended with the banana gives a lovely earthy flavor and texture, while the raspberry adds a touch of tartness and freshness—a perfect combo!
- Preheat oven to 180C. Grease, spray and line a standard loaf baking tin (approx. 23 x 13 centimetres) with baking paper.
- Place the flour, baking powder, bicarbonate of soda, salt, cinnamon and nutmeg in the mixing bowl and blitz 10 seconds/speed 8. Transfer to a bowl and set aside.
- Wipe mixing bowl clean. Pulse the frozen raspberries on Turbo/0.5 seconds/1 time. Transfer to a bowl, set aside and place in freezer until needed. Rinse and dry mixing bowl.
- Cream the butter and sugar 2 minutes/speed 4. Scrape the sides and bottom of the bowl; then with the blade running 2 minutes/speed 4, drop in the eggs and egg yolk one at a time through the hole of the mixing bowl lid, leaving 30 seconds between each addition.
- Scrape down sides of mixing bowl with spatula, add the buttermilk, banana, pear, vanilla and lemon juice then blend 10 seconds/speed 4. Scrape down sides of mixing bowl with spatula then mix again 5 seconds/speed 4.
- Add the reserved flour mix then blend 20 seconds/speed 5.
- Add the frozen raspberries then fold through 15 seconds/Reverse/speed 4. Alternatively, you may want to gently fold them in by hand using a spatula.
- Pour the batter into the prepared baking tin and garnish with the sliced banana and pear. Brush with maple syrup before baking for approx. 1 hour (180C) or until golden and a skewer inserted in the middle comes out dry. Cool on a wire rack.
- Serve warm or at room temperature.
AND… If gluten is not a problem, plain wheat flour may be used in place of spelt flour. If you prefer to use whole raspberries, omit step 3.